MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
NASU DENGAKU (BROILED JAPANESE EGGPLANTS WITH MISO)
I really wanted a fast eggplant dish. I was actually looking for a recipe similar to an eggplant stew, from a restaurant I frequent but came up with this one instead. It is the best eggplant dish I've had, but I'll still keep searching for something like that stewed dish. This one burns very easily so keep an eye on it. I don't recommend going over the times listed, so you may want to set a timer. If you don't go over (especially on the miso broiling step) it should be really tasty. It's not bad even if it is a little burned.
Provided by MC Baker
Categories Low Protein
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sake or wine with sugar and boil for a few minutes.
- Add miso to wine and cook just until miso is mixed in.
- Lightly brush or rub cut side of eggplants with sesame oil.
- Place eggplants cut side down under a broiler on high for 3 minutes.
- Turn eggplant over and broil another 3 minutes.
- Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute.
- Remove from oven and sprinkle eggplants with sesame seeds and green onion.
- *Note if you have extra miso mixture it's great to add to a stirfry.
Nutrition Facts : Calories 217.4, Fat 3.5, SaturatedFat 0.6, Sodium 473.8, Carbohydrate 42.1, Fiber 19.5, Sugar 20.1, Protein 7.2
NASU DENGAKU (GRILLED JAPANESE EGGPLANT WITH MISO PASTE)
Make and share this Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste) recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.
- For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).
- Serve immediately with some rice.
Nutrition Facts : Calories 210, Fat 2.9, SaturatedFat 0.5, Sodium 1310.1, Carbohydrate 43, Fiber 17.4, Sugar 19.3, Protein 8.6
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